Palmettes are molded in bottomless molds, made of tin bands three-eighths of an inch in height, and heart-shape, from three to three and a half inches on the longest side by two and a half on its widest, and being three inches long in the center of the heart. These molds are to bo buttered and laid on sheets of very strong paper, cut three inches by four, and buttered on one side; place the molds on this buttered side and fill them with a mousseline force meat ( No. 86), made either of fish, chicken or game, to which has been added various salpicons. Instead of the mousseline forcemeat, a quenelle forcemeat (No. 89) and a cream forcemeat ( No. 74 ) (an equal quantity of each), may be substituted. The palmettes should only be slightly poached, having them of a sufficient consistency to allow them to be bread-crumbed without breaking; they must first be dipped in eggs and then in bread-crumbs, and fried in white and very hot fat; when a fine color they are to be dressed crown-shaped, and garnished with small frill favors (No. 10). The pointed ends of these trimmed handles are inserted into the point ends of the palmettes.

Serve at the same time as the palmettes, but separately, a light sauce.

Fig. 230.

Fig. 331.

(921). Junot Palmettes (Palmettes A La Junot)

Prepare a plover or woodcock mousseline (No. 87), adding to it some finely minced mushrooms and veloute sauce (No. 415); fill the molds, poach, and finish them exactly the same as for ( No. 920); fry them in clarified butter, dress them crown .shaped on a napkin and garnish with favor frills (No. 10). Serve separately a salmis sauce (No. 536), with some truffles cut in three-sixteenths of an inch squares.

(922). Perier Palmettes (Palmettes A La Perier)

Mix half pike quenelle forcemeat (No. 90) with half chicken cream forcemeat (No. 75). and garnish the centers of the palmettes with a salpicon of shrimps mingled with a well buttered bechamel (No. 409) cover with more forcemeat, then poach, bread-crumb and fry them in clarified butter. Fill with chicken forcemeat some dome-shaped molds an inch and a quarter in diameter, previously buttered and decorated with truffles; poach, unmold and lay them on the widest part of the palmettes; garnish with a favor frill (No. 10), and serve with a separate sauce-boat of a buttered half-glaze sauce (No. 413) with chopped mushrooms and truffles added.

(923). Primatice Palmettes (Palmettes A La Primatice)

Fill some palmette molds with a doe-bird or plover quenelle forcemeat (No. 91) finished with an espagnole sauce (No. 414) and game fumet (No. 397): add to it some chopped truffles, and poach the forcemeat in a moderate oven; unmold, and dip the palmettes into eggs, and roll them in breadcrumbs mixed with finely chopped ham, fry them in clarified butter till a fine color. Then drain and dress them, garnishing with favor frills (No. 10). Serve separately a half-glaze sauce (No. 413) with tongue, mushrooms, and truffles, cut into very small squares, added to it.